Bacon and Asparagus Frittata
Ingredients
- 12 oz. bacon
- 2 C. sliced fresh asparagus (cut in 1/2-inch pieces)
- 1 C. chopped onion
- 2 garlic cloves, minced
- 10 eggs, beaten
- 1/4 C. minced parsley
- 1/2 tsp. seasoned salt
- 1/4 tsp. black pepper
- 1 large tomato, thinly sliced
- 1 C. (4 oz.) shredded cheddar cheese
Directions
Cook bacon until crisp. Drain, reserving 1 Tbs. drippings. In a 9-in. or 10-inch oven proof skillet, heat reserved drippings on medium-high heat. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon and set aside about a third for topping. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato slices, cheese and remaining bacon. Cover and cook over medium-low heat for
10-15 minutes or until eggs are nearly set. Preheat broiler; place skillet 6 in. from heat for 2 minutes or until lightly browned. Serve immediately.
Yield: 6 servings
